Text 35001, 82 rader
Skriven 2016-01-10 21:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: The dreaded Zuke
========================
 ML> The fault is in people who think zucchini is anything
 ML> other than a noxious weed.

You will appreciate this rant that I saw in another forum ...

It seems people these days are constantly talking about zucchini and
how healthy and great it is, but you know what? I do NOT think it is
great. Have you ever HAD zucchini? It sucks.

Pizza RULES! Bacon is EPIC. You really think zucchini is better than
those two foods? WOW. you are so wrong. Stop constantly saying that
zucchini is better than pizza and bacon you dips, it's NOT.

My stupid VEGETARIAN friends (don't get me started - they will never
shut up about being vegetarian) are constantly forcing me to the
ground, forcing my mouth open, and cramming zucchini into it and I'm
like NO WAY MAN, IT'S BAD. Stop literally forcing me to eat
zucchini, you dicks!

Just get rid of it! Get rid of all the zucchini. Kill all of the
farmers who grow it and burn their land, then salt the earth so
their children don't try to continue their legacy by growing
zucchini in their honor. Then put all remaining zucchini on an
island and firebomb it. And anyone who asks "why are you doing this"
should get killed too.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Duck Breasts with Pear and Green Peppercorn Sauce
 Categories: Duck, Fruit, Alcohol, Sauces
      Yield: 4 Servings
 
      4    Boneless breast halves
      1    Firm-ripe Bose pear
    3/4 c  Apple juice
    1/2 ts Cornstarch
      2 tb Calvados or Armagnac
      1 tb Green peppercorns
           -packed in brine,
           -drained and crushed
           -lightly
      1 tb Duck or veal demiglace
      1 ts Fresh thyme leaves or
    1/4 ts Dried, crumbled
           Garnish: fresh thyme sprigs
 
  Trim excess fat from duck breasts, reserving fat for the sauteed
  kale. Heat a 12-inch heavy skillet over high heat until very hot.
  Pat breasts dry and season with salt. Put breasts, skin sides
  down, in skillet and reduce heat to moderate. Cook breasts 20
  minutes, or until skin is crisp and mahogany-colored, removing fat
  from skillet as it is rendered with a metal bulb baster (or very
  carefully pouring it off). Turn breasts and cook about 2 minutes
  for medium-rare or to desired doneness. Transfer breasts to a
  plate and keep warm, covered loosely.
  
  While duck breasts are cooking, peel pear and cut into 1/4-inch
  dice. Pour off all but about 1 tablespoon fat from skillet and
  saute pear until lightly browned, about 1 minute. In a measuring
  cup stir together apple juice and cornstarch. To pear add Calvados
  or Armagnac. Stir in cornstarch mixture, peppercorns, demiglace or
  bouillon cube, and thyme and simmer, stirring, 2 minutes, or until
  slightly thickened.
  
  Serve duck breasts, sliced, with sauce spooned over them and
  garnish with thyme springs.
  
  Recipe by: Cooking Live Show
  
  From: Angele Freeman
 
MMMMM


YK Jim


... Oreos are as addicting as cocaine but better for dipping in milk.

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